Pastry & Baking

6,249 topics in this forum

1. Cotton candy, savory and sweet 1 2

   By twodogs, December 7, 2003
   • 34 replies
   • 33.1k views
   • 
   • kleinebre
   • March 22, 2013

2. Making a really stiff mousse pie?

   By jrshaul, March 21, 2013
   • 7 replies
   • 4.1k views
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   • LindaK
   • March 22, 2013

3. Jelly Rolls (Swiss Rolls) -- Bake-Off XI

   By Kerry Beal, November 30, 2007
   • 20 replies
   • 13.5k views
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   • GlorifiedRice
   • March 22, 2013

4. Bread flour: does the brand really matter? 1 2

   By piracer, March 7, 2013
   • 33 replies
   • 17.9k views
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   • SimonH
   • March 18, 2013

5. [PIC] What kind of topping/icing is that?

   By Rana, March 13, 2013
   • 18 replies
   • 4.4k views
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   • hydrocolloidal
   • March 16, 2013

6. Fillings for Easter eggs

   By keychris, March 9, 2013
   • 12 replies
   • 2.8k views
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   • janeer
   • March 14, 2013

7. Chocolate Fondant 1 2

   By Lowblow, March 16, 2005
   • 33 replies
   • 16.1k views
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   • JeanneCake
   • March 13, 2013

8. Sugar Syrup Stages at High Altitudes

   By Panaderia Canadiense, March 9, 2013
   • 3 replies
   • 4.3k views
   • 
   • Panaderia Canadiense
   • March 9, 2013

9. Closing Wine Filled Chocolates

   By jaroj, February 15, 2013
   • 13 replies
   • 9.1k views
   • 
   • Alleguede
   • March 7, 2013

10. Chocolate tempering using grated cocoa butter 1 2

    By Darienne, March 26, 2010
    • 32 replies
    • 19.5k views
    • 
    • Alleguede
    • March 7, 2013

11. Bringing shine back to chocolate?

    By qtrican, February 20, 2013
    • 6 replies
    • 22.2k views
    • 
    • Alleguede
    • March 7, 2013

12. Where to buy a used confectionery guitar?

    By JeanneCake, March 3, 2013
    • 2 replies
    • 3.4k views
    • 
    • JeanneCake
    • March 4, 2013

13. Sous vide creme brulee temps?

    By torolover, March 3, 2013
    • 0 replies
    • 3k views
    • 
    • torolover
    • March 3, 2013

14. Banana burrata

    By ninagluck, March 1, 2013
    • 7 replies
    • 2.1k views
    • 
    • ninagluck
    • March 2, 2013

15. Making Coconut Purée

    By Jim D., March 2, 2013
    • 1 reply
    • 3.2k views
    • 
    • Kerry Beal
    • March 2, 2013

16. New techniques for dessert decoration

    By Lia Tumkus, February 24, 2013
    • 11 replies
    • 5.6k views
    • 
    • mkayahara
    • March 1, 2013

17. Melted Chocolate Weight to Volume Calculation

    By korhan, February 25, 2013
    • 9 replies
    • 28.3k views
    • 
    • korhan
    • March 1, 2013

18. Using a sheeter for very thin dough

    By rlped, December 4, 2012
    • 6 replies
    • 5.2k views
    • 
    • Syzygies
    • February 26, 2013

19. Glacé, Crystalized, Candied DIY 1 2

    By Saffy, September 17, 2005
    • 35 replies
    • 12.7k views
    • 
    • iii_bake
    • February 26, 2013

20. Panna Cotta Without Cream

    By Shel_B, February 21, 2013
    • 3 replies
    • 3k views
    • 
    • Syzygies
    • February 21, 2013

21. Help with Cooky Bars, Please

    By Kim Shook, February 16, 2013
    • 11 replies
    • 2.7k views
    • 
    • Darienne
    • February 19, 2013

22. Guinness bonbon and truffle formulas

    By lebowits, February 18, 2013
    • 7 replies
    • 4.2k views
    • 
    • RobertM
    • February 19, 2013

23. Seeking Fruit Crown Recipe and Photos

    By SouzaKH, February 18, 2013
    • 0 replies
    • 3k views
    • 
    • SouzaKH
    • February 18, 2013

24. Caramels with habenero

    By kitt, December 6, 2012
    • 3 replies
    • 2.2k views
    • 
    • DancingLion Chocolates
    • February 18, 2013

25. Greweling's Butter Ganache Proportions

    By Jim D., February 17, 2013
    • 3 replies
    • 6.5k views
    • 
    • Chocolot
    • February 17, 2013